Easter Cupcakes

I’ll take any excuse to bake something. Doesn’t matter what it is. Could be to celebrate Happy Friday, Saturday, Sunday, or even Happy Monday for that matter. Need something to pack for lunches during the week? Sure, I’ll just bake some cookies and that will be taken care of. I love baking, it’s relaxing and I love to see the end result… Or eat the end result.. Yeah that sounds more like it. Today I did have a bit more of a legitimate excuse to dirty my entire kitchen though, seeing as Easter is right around the corner. I figured it would make sense to make them this weekend, so you can be all set to make them for next weekend. And given that the ones I just made will be gone by then, I will have no choice but to make them again, right? I do share the love though, don’t think I eat the entire batch. That would be rude.

Vanilla Cupcakes
Recipe adapted from cupcakerecipes.com
Decoration idea adapted fromwww.marthastuart.com

2 1/4 cups all purpose flour (I substituted 1/4 cup of oat flour because I ran out)
1 1/3 cups sugar
3 tsp baking powder
1/2 tsp salt
1/2 butter
1 cup of milk
1 tsp of vanilla
2 large eggs

Preheat oven to 350 degrees and grease or line muffin/cupcake tin with paper liners.
In the bowl of your electric mixer add the flour, sugar, baking powder and salt. Stir to Combine. Add the butter, milk and vanilla and mix on medium speed for about 1 minute. Scrape the side of the bowl with a spatula then add the eggs.  Beat for another minute and scrape bowl again. Beat on high speed for another minute until smooth. Spoon batter into cupcake tins until they are about 2/3 full.  Bake for approx. 20 minutes or until a tooth pick comes out of one of the centers clean. Cool for about 8 minutes then remove to a wire rack to completely cool.

Cream Cheese Frosting
Adapted from Betty Crocker Cookbook

8 ounces of cream cheese
1/4 cup butter, softened
1 tbsp milk
1 tsp vanilla
4 cups of icing sugar

In your electric mixer on medium speed, beat the cream cheese, butter, milk and vanilla until smooth. Add the icing sugar one cup at a time. Make sure the mixer is on low before you start mixing, otherwise you end up with powdered sugar everywhere (I learned the hard way). Once all the sugar has been added mix on medium speed until smooth and spreadable.

Note: The recipe made SO much frosting, I’m sure you could get away with halving it.

Now comes the fun part. Put a few drops of yellow food coloring into the frosting until you get the desired color. Put half the frosting in a bowl and put the other half in a piping bag with the tip you choose to use. When the cupcakes have completely cooled, frost the cupcakes with a thin layer of icing. Next, use the piping bag to make a circle on top of the frosting (don’t go all the way to the edge). I went around twice to make sure the eggs stayed in the “nest.” I also sprinkled toasted coconut around the piped circles for added effect. (To toast coconut put 1/4 cup of shredded coconut under your ovens broiler, mixing it around after every 15 seconds or so. Watch it carefully because it can burn very fast!) Finally, place 3 Cadbury mini eggs in the center of your cupcake and your free to enjoy! Just don’t forget to admire your work first.

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2 Responses to Easter Cupcakes

  1. I know exactly how you feel about HAVING to make another batch… Excited? Haha And your belly must be happy! They look very cute and simple to make. Might make them this week with the little ones…

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